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Method
Step 1
Combine the peach, raspberries, sugar, lemon juice and ¼ cup (60ml) water in a small saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the peach is tender. Set aside to cool slightly.
Step 2
Place the peach mixture in a blender and blend until smooth.
Step 3
Combine the custard and cream in a jug. Pour half the peach mixture evenly among ten ⅓-cup (80ml) iceblock moulds. Top with half the custard mixture. Continue layering the remaining peach mixture and custard mixture, finishing with the custard mixture. Insert iceblock sticks. Place in the freezer for 6 hours or overnight until firm.
